Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

4 tbsp FRENCH'S® Spicy Brown Mustard

6 bell peppers (2 red, 2 yellow and 2 green)

1.5 lb hot or sweet bulk Italian sausage

8 oz baby portabella mushrooms, chopped

1 egg, slightly beaten

5 slices firm textured white sandwich bread (such as Arnold or Pepperidge farm), cut into ½ inch cubes

3 cup shredded mozzarella cheese, divided (12 oz)

1/3 cup chopped fresh basil

1.5 gal water

4 tsp salt

1/2 tsp pepper

Directions:

Preheat oven to 350˚. Fill a large pot (big enough to hold 6 peppers) with water, put on stove over high heat to boil. Cut tops off peppers, reserve one top of each color, discard stem and chop, set aside and reserve. When water comes to a boil, add 3 teaspoons salt to water and bell peppers. Boil 5 minutes; remove peppers and drain, cut side down on paper towels. Meanwhile brown Italian sausage, mushrooms and reserved chopped peppers until sausage is no longer pink and mushrooms and peppers are tender. Drain and add 1 Tablespoon French’s Spicy Brown Mustard, 1 teaspoon salt and pepper. Mix well and stir in egg, bread cubes, 2 cups cheese and basil. To stuff peppers; brush insides of peppers with 3 Tablespoons French’s Spicy Brown Mustard and divide sausage mixture evenly between the peppers. Place peppers in pan and top with remaining 1 cup cheese. Place in oven and bake for 30 minutes or until cheese is melted and lightly browned. Enjoy!
You could substitute any color of bell peppers.